Cut brie cheese into small chunks; place in food processor with cheddar cheese chunks, beer, sun-dried tomatoes, horseradish sauce, Worcestershire sauce and pepper. Pulse mixture, scraping down the sides of processor bowl with a rubber spatula, until mixture is fairly smooth, but with some bits of cheese still present.

Add parsley. Pulse mixture just to incorporate. If mixture remains too thick, work in a little more beer until desired spreading consistency is reached. Pack into two (2 cup) crocks; cover surface of spread with plastic wrap. Refrigerate at least one day before serving to allow flavors to blend. (Spread may be made up to 1 week ahead and refrigerated.)